Optimization of Culture Medium for Heavy-ion Irradiation Bread Yeast Design
文献类型:期刊论文
作者 | Xiao Guoqing![]() ![]() ![]() ![]() ![]() |
刊名 | Nuclear Physics Review
![]() |
出版日期 | 2013 |
卷号 | 30页码:201-205 |
关键词 | Plackett-burman Heavy Ion irradiatIon Bread Yeast Response Surface Methodology Plackett-burman |
其他题名 | 重离子诱变酵母培养基的优化与研究 |
英文摘要 | A mutant bread yeast strain with high protein content of 55% was gained by use of ~(12)C~(6+) ions. The MINITAB 16.0 software, Plackett-Burman experimental design and response surface methodology were applied to optimize the culture medium for the irradiated yeast. The most important three factors which influenced the culture results were identified as glucose, magnesium sulphate and yeast extract. The path of the steepest ascent was undertaken to approach the optimal region of the three significant factors. Box-Behnken design and response surface methodology were used for the regression analysis. Finally, the optimal fermentation conditions were identified as glucose 11.03 g/L, yeast extract 6.53 g/L and magnesium sulphate 5.59 g/L by the regression analysis. It was found that the biomass of the bread yeasts reached 4.84 g/L and increased by 15% compared to original conditions. |
资助机构 | 中国科学院院知识创新工程重要方向项目 ; 中国科学院科技支甘项目 |
源URL | [http://ir.impcas.ac.cn/handle/113462/23454] ![]() |
专题 | 近代物理研究所_生物物理研究室 近代物理研究所_兰州重离子研究装置 |
作者单位 | Institute of Modern Physics,Chinese Academy of Sciences, Lanzhou, Gansu 730000, China. |
推荐引用方式 GB/T 7714 | Xiao Guoqing,Li Wenjian,Lu Dong,et al. Optimization of Culture Medium for Heavy-ion Irradiation Bread Yeast Design[J]. Nuclear Physics Review,2013,30:201-205. |
APA | Xiao Guoqing,Li Wenjian,Lu Dong,Ma Liang,&Wang Jufang.(2013).Optimization of Culture Medium for Heavy-ion Irradiation Bread Yeast Design.Nuclear Physics Review,30,201-205. |
MLA | Xiao Guoqing,et al."Optimization of Culture Medium for Heavy-ion Irradiation Bread Yeast Design".Nuclear Physics Review 30(2013):201-205. |
入库方式: OAI收割
来源:近代物理研究所
浏览0
下载0
收藏0
其他版本
除非特别说明,本系统中所有内容都受版权保护,并保留所有权利。